Food
Quantity
Defrosting
time (min)
Further de‐
frosting
time (min)
Comments
Straw‐
berries
300 g
30 - 40
10 - 20
-
Butter
250 g
30 - 40
10 - 15
-
Cream
2 x 200 g
80 - 100
10 - 15
Whip the cream when still slight‐
ly frozen in places.
Gateau
1.4 kg
60
60
-
11.19 Preserving
Use only preserve jars of the same
dimensions available on the market.
Do not use jars with twist-off and bayonet
type lids or metal tins.
Use the first shelf from the bottom for this
function.
Put no more than six one-litre preserve
jars on the baking tray.
Fill the jars equally and close with a
clamp.
The jars cannot touch each other.
Put approximately 1/2 litre of water into
the baking tray to give sufficient moisture
in the oven.
When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
Soft fruit
Food
Temperature (°C)
Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Strawberries / Blue‐
berries / Raspber‐
ries / Ripe goose‐
berries
160 - 170
35 - 45
-
Stone fruit
Food
Temperature (°C)
Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Pears / Quinces /
Plums
160 - 170
35 - 45
10 - 15
Vegetables
Food
Temperature (°C)
Cooking time until
simmering (min)
Continue to cook
at 100 °C (min)
Carrots1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
-
Mixed pickles
160 - 170
50 - 60
5 - 10
ENGLISH
35